Grain bill:
6.0 lb (61.5%) Maris Otter - added during mash
1 lb (10.3%) Rye Malt - added during mash
1 lb (10.3%) Oat Flakes - added during mash
.5 lb (5.1%) Crystal Malt 80°L - added during mash
.5 lb (5.1%) Chocolate Malt - added during mash
.5 lb (5.1%) Roast Barley - added during mash
.25 lb (2.6%) Black Malt - added during mash
Hop schedule:
.5 oz (50.0%) Magnum (14.5%) - added during boil, boiled 60 m
.5 oz (50.0%) Magnum (14.5%) - added during boil, boiled 30 m
Yeast:
1.0 ea White Labs WLP007 Dry English Ale
Inner
Richmond Oatmeal Rye Stout pours an opaque black with a one-and-a-half finger
off-white head that falls into a dense cap. The aroma is bittersweet
chocolate and deep roasted coffee with a touch of malt graininess. The
taste is primarily of dark roasted malt with some sweetness—toffee,
espresso, and bitter chocolate. It’s thick and sticky in the mouth with
moderate carbonation and a dry finish that cuts some of the oatmeal’s
creaminess. There’s a little roasted malt astringency, but nothing too
far out of style.6.0 lb (61.5%) Maris Otter - added during mash
1 lb (10.3%) Rye Malt - added during mash
1 lb (10.3%) Oat Flakes - added during mash
.5 lb (5.1%) Crystal Malt 80°L - added during mash
.5 lb (5.1%) Chocolate Malt - added during mash
.5 lb (5.1%) Roast Barley - added during mash
.25 lb (2.6%) Black Malt - added during mash
Hop schedule:
.5 oz (50.0%) Magnum (14.5%) - added during boil, boiled 60 m
.5 oz (50.0%) Magnum (14.5%) - added during boil, boiled 30 m
Yeast:
1.0 ea White Labs WLP007 Dry English Ale
Overall, it’s a tasty beer. In the future, I think I’ll bump up both the oatmeal and rye percentages to give it a more distinct character and back off on some of the darker roasted grains (or add them later) to mellow out the taste a bit.